Nom Nom Paleo

Paleo Eats: 7/31/11

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Woo hoo! My hump night is finally here! Excuse me? Git yer mind out of the gutter! 

During my nightshift, I chowed on Fitbomb's homemade jerky, a couple tablespoons of coconut butter, berries with coconut milk, and leftover frittata.

When I got home, I hung out with my little guys, filled and heated the SousVide Supreme to 140 F, and went to sleep.

At 5:00 p.m., Lil-O woke me up and I puttered to the kitchen and started making dinner. I dunked two packets of Grimaud Farms’ duck confit legs into the water oven, sauteed spinach with sliced  Bianco di Maggio onions in ghee…

…and roasted carrots tossed in melted coconut oil and Golden Vadouvan.

Then, I seared the reheated duck legs in some duck fat…

…and fried a batch of Padron peppers in the remaining duck fat.

I squeezed some fresh lemon juice on the peppers and carrots and summoned the troops (my folks and kids) to the table.

Here’s my dinner plate:

For dessert, we all split the yummy coconut-y custard, a.k.a. Purple Haze, that Fit Daffy dropped off in the morning. Mmmmm mmmm! 

By the time I put the kids to bed, packed my food for work, and uploaded my pics for this here blog, I had to motor to the hospital. That means I didn’t get in my double-unders practice — sorry, Coach Trish!

Only three more nights of work and one more night before Fitbomb comes home!

Paleo Eats: 5/13/11

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I may be coming down with a cold (oh noes!) so this post will be short and sweet. Making Kleenex-wrapped booger wontons with Lil-O and going balls to the wall in today’s WOD at CrossFit Palo Alto may have a little something to do with it.

For breakfast, I ate leftover Damn Fine chicken along with cauliflower and carrot puree and nuked sugar snap peas.

I also had a tablespoon of coconut butter for good measure.

After my CrossFit class, I ate my usual post workout meal: baked yam and Applegate Farms organic roast beef.

At lunchtime, I brought some takeout from Anatolian Kitchen to my buddy H’s house. We shared a combo grill plate (it’s definitely enough meat for two people to share)…

…and she ladled us bowls of her delicious curried cream of carrot soup. I’m gonna steal her recipe and post it soon.

In the afternoon, I snacked on lots of coconut flakes and a packet of spicy grass fed jerky chews.

For dinner, I threw a packet of Grimaud Farms duck confit into the SousVide Supreme and roasted some carrots in the toaster oven. About 35 minutes later, both were ready to eat so I seared the duck legs in some duck fat…

…and sautéed some spinach and shallots in the “dirty” pan.

I drizzled some balsamic vinegar on the carrots and spinach and called it a day.

Here’s my dinner plate:

I love the new splatter screen I bought! Normally, my stovetop looks like an oil slick after I fry stuff but tonight there was nary a drop. Plus, it can go straight in the dishwasher. Win-win!

Paleo Eats: 5/2/11

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It was a be-yoo-tiful day in the neighborhood today. Spring has sprung!

For breakfast, I fried up a scramble in bacon grease with leftover broiled asparagus, sautéed mushrooms, crisp bacon bits, and Sunny Paris seasoning. I topped it with ½ an avocado and Primavera salsa.

At lunchtime, I fried up a couple of “spicy” chipotle chicken sausages and ate them with nuked frozen broccoli and my sister’s kick-ass homemade leek mustard.

These links barely left a tingle in my mouth – spicy, my ass.

For snack, I ate some strawberries and coconut milk (in honor of Miss Melissa over at Less of Mimi)…

…and an embarrassing amount of coconut flakes, coconut butter, and macadamia nuts.

For dinner, I was planning on just making a few veggie sides since hubby was bringing home some charred meat sticks. Since the veggies would only take about 30 minutes to cook, I just puttered around the kitchen until 5:45 p.m. Then, I looked on the website for Paradise Kabab House and found out they were closed on Mondays.

Sheeeeit.

WTF are we gonna eat? This gal needs to eat something with a soul and a face.

Luckily, I had gone to Costco the other day and stocked up on Grimaud Farms seasoned duck confit legs so I knew cheater crispy sous vide duck confit could be on the table in about 30 mintues.

While I waited for the fowl to reheat in the SousVide Supreme, I threw a halved and seeded delicata squash (brushed with avocado oil and sprinkled with Fox Point seasoning) into the toaster oven to bake…

…sautéed shiitake and cremini mushrooms in butter with garlic, Fox Point seasoning,and a splash of Red Boat fish sauce

…and stir-fried Kohlrabi greens in butter with minced garlic and a few drops of fish sauce.

When the veggies were finished cooking, I took the duck legs out of the water oven and fried them up in some duck fat.

Here’s my dinner plate:

Hasta manana!